This Mexican beef barbacoa is a saucy number that brings vibrancy to your slow-cook repertoire. While it gets going in the oven, you're getting on with whipping up a quick pickle, then taking it nice and easy until it's time to shred the oh-so tender meat and warm the tortillas.
Preheat oven to 150°C fan-forced. Cut beef into 4cm pieces and season with ½ teaspoon salt flakes and pepper. Heat oil in a heavy-based saucepan with a lid over high heat. Add beef and cook, in batches if necessary and turning occasionally, for 5 minutes or until well browned. While beef is cooking, continue with step 2.
Peel and crush garlic. Place tomato paste, garlic, smoky cumin and coriander blend and 20ml (1 tablespoon) red wine vinegar in a bowl and mix to combine. Place stock cube in a jug with 500ml (2 cups) boiling water and stir to dissolve.
Add marinade and stock to beef, cover with a lid and transfer to oven. Cook for 2–2½ hours or until beef is very tender. While beef is cooking, continue with step 4.
Peel eschalot and thinly slice. Place in a large bowl and sprinkle with ½ teaspoon salt flakes. Using your fingers, massage salt into eschalot. Thinly slice cabbage and add to bowl with remaining red wine vinegar. Mix well and set aside to pickle. Cut lime into wedges.
Remove saucepan from oven. Using 2 forks, shred beef and combine with sauce. Wrap tortillas in foil and place in oven for 5 minutes or until warmed through.
Season beef with salt and pepper to taste. Serve with coriander, tortillas, lime wedges, sour cream and pickled cabbage.